Thursday, December 26, 2013

Asian Inspired Salmon over a warm Bok Choy Salad

I freely admit that I have an obsession with a vegetable. I don't often see it in the supermarket or even the farmer's markets, but when I do you'd think that I just found the Queen's diamonds. I'll tip toe over to it, look around to make sure no one's watching and then snatch it up, clutching it to my chest! I know that if everyone else knew what I know, then people would be taking it from my hands. It's best to be sneaky.

So what am I talking about? Bok choy, of course!

Now don't get all hopeful and think it tastes like chocolate dipped in gold. Bok choy is Chinese cabbage, but it's so much more amazing than any cabbage I've ever had. It can be a little bitter if eaten raw, but steamed or sautéed and it's perfection! The leaves are similar to spinach, but it has a more nutty flavor and the stems will keep a little bit of crunch after they've been cooked. Ahhh… so good!

And bok choy is really good for you-- it has a mega dose of vitamin A and a decent amount of vitamin C, calcium and iron. And the best part: it's only 20 calories for cup of shredded bok choy! Yay!

Have I convinced you yet to try it? I hope so because it's delicious!

I've been making Salmon over Bok Choy Salad for years and I absolutely love it. I've converted it to a gluten free version from my original recipe, but I'll let you know what you can substitute if you wanted to do the regular version. I hope you like it as much as I do!


Asian Salmon over Bok Choy Salad
serves 2

  • 2- 6 oz Salmon Fillets
  • ¼ cup of coconut aminos (soy sauce can be used as a substitute)
  • 1 TBSP coconut sugar (brown sugar can be used as a substitute)
  • 2 TBSP ginger, grated
  • 1 tsp orange zest
  • 1 TBSP water

In a ziplock bag, add all the ingredients, except the salmon and mix completely. Add the salmon and let marinade for at least one hour (overnight is fine too).

When you're ready to cook the salmon, reserve the marinade liquid, and place salmon in a skillet over med-high heat coated with sesame oil. Cook each side for approx 3 minutes, and then remove from heat and place a lid over the salmon to let it steam for 2-3 more minutes.
  • 1 large bok choy, roughly chopped
  • 2 carrots, sliced
  • 1-2 cloves of garlic, minced
  • Marinade from salmon
  • Zest of 1 orange
  • Juice of 1 orange
  • 1-2 green onion, chopped
  • 3 oz of Gluten free linguini noodles (or asian noodles of your choice such as Soba)
Cook the pasta per directions on box and drain.

In a large skillet (or wok) add the vegetables and the reserved marinade from the salmon. Toss to coat and stir frequently. Add the orange peel, orange juice and the noodles to the pan after the bok choy begins to wilt. Continue to toss and stir frequently so that everything is well combined. Cook for approximately 2-3 minutes more or until the marinade is mostly absorbed into the salad.

Serve immediately and enjoy!

Want More Ideas?
Baked Salmon with Raspberry Balsamic Sauce 
The Perfect Stir Fry Recipe

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